Details
24 Muffins
20 for muffins and 45 for breads
Peach & Blueberry Cornmeal Muffins
Difficulty: Intermediate4
servings30
minutes20
minutesThis recipe has become a summer favorite and a recipe I have shared with family and friends. I have changed a few things because I felt it was a little sweet with the whole amount of sugar used. If using ripe fruit that is in season the fruit is sweet enough. The streusel is way to sweet but you can play with it. These are delicious moist and a favorite for breakfast or a snack in the afternoon with a cup of tea.If you make this into loaves it will cook closer to 40-45 minutes.
Ingredients
1 cup unsalted butter, softened
2 1/2 cup firmly packed brown sugar (if the fruit is really sweet I would cut 1/4-1/2 cup of the sugar)
4 large eggs
2 teaspoons vanilla
3 cups flour
1 cup cornmeal
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup peach puree, 2-3 peaches, skinned and pureed in a food processor
3 cups diced fresh peaches
1 cup fresh blueberries
- Almond Streusel This can be made 2 days ahead just kept in an air tight container in the refrigerator
3 cups flour
1 1/2 cups sliced almonds, lightly toasted
1 1/2 cups firmly packed light brown sugar
1 teaspoon kosher salt
1 cup unsalted butter, melted but I found cold butter cut into the dry ingredients works better
Directions
- Preheat oven to 425. Using a popover pan or a standard muffin pan grease well or use muffin cups. If using a loaf pan stick to 9×5 and make sure to grease well.
- In a bowl of a stand mixer fitted with a paddle attachment, beat butter and brown sugar at medium speed until fluffy, about 3 to 4 minutes. Add eggs, one at a time, beating after each addition. Add the vanilla.
- In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. With a mixer on low speed, gradually add flour mixture to butter mixture alternating with buttermilk and peach puree, beginning and ending with flour mixture, beating until just combined after each addition. Fold in peaches and blueberries. Spoon batter into greased muffin or/and loaf pans. Fill muffin cups 3/4 full if NOT using the streusel, if using streusel fill half way. If using a popover pan or jumbo muffin pan fill 3/4 full if using streusel. Fill the loaf pans 3/4 full and break up the streusel over the top.
- Bake in the oven for 5 then REDUCE the tempurature to 350 and bake until golden brown and a tester comes out clean, 20-25 minutes for the muffins or 40-45 minutes for the loaves.
- Almond Streusel
- In a medium bowl, whisk together flour, lightly toasted almonds, brown sugar, and salt. Add either the melted butter and stir well with a fork OR cut in the cold cut up butter with a pastry blender. Set aside in the refrigerator if using right away or store in an air tight container and keep chilled until ready to use it. Make sure when sprinkling it on the muffins or loaves you break it up. This is very sweet. When I made this I only used 1 cup of sugar and also added a touch of cinnamon.
